Seafood platter

Christmas in the summertime.
1H 30M
2H 20M

Celebrate in style with oysters, king prawns and smoked salmon served with your own Romesco seafood sauce, prosciutto, breadcrumbs and chilli mango salsa.

After more seafood recipes for Christmas?


Romesco seafood sauce (makes 1½ cups)
Prosciutto sourdough crumbs (makes 1½ cups)
Chilli mango salsa (makes 2 cups)



To make seafood sauce, preheat oven to 200°C fan-forced (220°C conventional). Put capsicum on an oven tray. Cook for 25 minutes, or until blistered. Cover with plastic wrap. Cool. Peel. In a food processor, process capsicum, cornichons, capers, juice and paprika until smooth. Cover and refrigerate. Just before serving, set aside 1/4 cup and add aioli to remaining puree. Spoon into a serving bowl. Top with reserved puree and almonds.


To make prosciutto crumbs, reduce oven to 180°C fan-forced (200°C conventional). Combine oil, mustard, garlic and thyme in a small bowl. Line 2 oven trays with baking paper. Put sourdough on 1 tray, spoon over oil mixture and toss to coat. Cook for 20-25 minutes, turning once, or until golden and crisp. Cool. Put prosciutto on other tray in a single layer. Cook at same time for 15 minutes, or until crisp. Cool. In a food processor, pulse bread, prosciutto and chilli into a coarse crumb. Store in an airtight container until needed.


To make salsa, combine all ingredients except coriander in a bowl. Refrigerate, covered, for up to 4 hours. Stir in coriander just before serving.


Arrange seafood on a platter. Top oysters with aioli and prosciutto crumbs. Serve with seafood sauce, mango salsa and lemon wedges.

Related stories